The secret to perfectly textured milk coffees.

Your milk texturing technique plays a very important role in the quality of your milk coffees. This short covers the basic steps for milk frothing, to get that silky milk every time.

[@elegantdreams2786]

Best tutorial i have seen. Organized, concise, and informative

[@Danny-sj6es]

That loop is so smooth 👌

[@g12196]

After watching this video I may have discovered what I’m doing wrong, 90% of the time my milk is too thick to do latte art. I have a dbl boiler Alex Duetto 2, plenty of steam power. I steam 1/2 cup of milk, it steams very quickly. I believe your 1 cm expansion is the answer. Till now most videos talk in terms of 5-8 seconds, I’ll try tomorrow but believe a rise of 1 cm would take only 1-2 seconds. The other problem I have 10% of the time is the foam and milk don’t mix well. The 1/2 cup sits very low in my pitcher and I can’t get that perfect angle to get that whirlpool effect. I could steam more milk but I’d just be throwing it out. I think I’ll look for a smaller pitcher.

[@brewbudsclub]

Oh yeh! I sometimes talk in seconds, but watching the volume of milk increase is MUCH more accurate, as every machine has different steam pressure which will lead to different volumes of froth being added per second depending on the machine! How did you go?

[@g12196]

@@brewbudsclub The 1 cm worked much better for me than a set time, I'm able to get that wet paint-type consistency. So now I just need to practice the art part. Thank You!

[@annaheya2109]

@@g12196isn’t 1cm stretch is foamy and more like a cappuccino?

[@fawazalkafif7916]

I fell more comfortable when I Watch it time after time

[@mdalauddinkhan997]

Amazing

[@dharmayudha9755]

It is skill that matters 👍

[@thecookie0079]

Nice 🤩

[@ayfaras247]

good job brooooo

[@drrrw]

This is how dj uses beat progression in music festivals.

[@SirOreo62]

Nobody talks about the number and position of holes in the nozzle, and how those help or not your milk steaming for cafe art

[@brewbudsclub]

Nobody talks about it because it's not really that important. Technique is exactly the same no matter how many holes your steam tip has. Bigger machines tend to have more holes, but you wouldn't want lots of holes on a machine with a smaller boiler/thermoblock setup etc.

[@vettepwr23]

Agree. I went from a steam tip with a single hole to one with 4 holes. Technique is actually different.

[@suffin6488]

agreed. the length of steam wand,the number of steam wand hole contribute to create great milk. otherwise, the milk just hot without enough silky and smooth texture

[@lycantrophy024]

so its not mostly in the center? its almost in the side of the pitcher?

[@barbarac.k.3745]

I shake my cold half and half up then pour it over my moka pot coffee. Boom done. It's great! The perfect cup of coffee is however, you yourself likes it!

[@brewbudsclub]

No arguments here!

[@dootdoot7199]

What's a good starter espresso machine? I've seen a few with the wands, but I'm not sure on if they'd even be worth the money

[@khairinarif369]

Wow. Your milk looks so silky. Btw, is that a Linea Mini? I have a Breville Dual Boiler and I wonder if higher quality machines could steam better and more silky milk. I could steam good silky milk using my Breville but it just doesn't seem the same as what I've seen with people using a big commercial machine. They were like even more smoother 😅.

[@ryanxu9983]

Ikrr i have a breville impress express and it just doesnt hold up to the commercial machines lol

[@tylergarrett8066]

If you have a breville dual boiler, no offense, but it's not the machine.

[@brewbudsclub]

The Brevilles dual boiler is capable of great quality milk. The LMLM is elite though for milk, it's better than several commercial machines I've used.

[@grizzelyB]

@@brewbudsclub​what does LM stand for? & on that note im contemplating to get a Conti Monte Carlo 2 group machine or La Marzocco Linea Classic 3 group. Which one would you recommend?

[@jamesmusimwa9781]

If you don't have the machine can you warm the milk on the stove

[@mrm9561]

Could it be my sage barista express wand just isn't good enough? More likely I'm jst terrible at it....

[@altacalifornio5375]

Dairy makes for killer texture

[@yourname427]

I’ve been trying for months and can’t get this right 😢 my milk always comes out with too much foam

[@Coffee--N--Cigar]

Its all on the La Marzocco machine

[@sadaharu5870]

Can't get it done no matter how many times I try :(

[@michaelr375]

My steam wand on my Breville isn't powerful enough to do this. Is there anything I can do?

[@brewbudsclub]

Sit it in the same position and eventually the whirlpool will start it just takes a bit more time. You can also get a smaller milk jug (400mL) and heat less milk at a time (a cup worth instead of a mug) to help the whirlpool work faster. I've used the same technique on machines from $300 to $30k, works the same although obviously easier with more steam pressure.

[@jdog8362]

I have a very old espresso machine. The wand doesn’t move at all and it’s in such a weird position that it will not even make my milk swirl, no matter how I try to reposition my cup. I’ve just come to settle for sub-par foam at this point. But it was $5 at a thrift store and I’m poor.

[@UnclePunch]

relatable. At least u got lattes

[@govegan19]

❤

[@Kassem_Bagher]

For a moment i was waiting for the “cooffeeyoup”

[@dawid_dahl]

I don’t understand how the milk just kind of flows off to the side when making the art. It seems like they have some other physics in their part of the world than over here in my house. 😂 My milk just goes down and stays on top in one place; not at all flowing away. Anyone who has a tip for me?

[@user-bn3gq7lv6g]

The cup is angled I guess

[@AtomicPin]

Is there a perfect temp for the milk?

[@brewbudsclub]

60-65 Celsius :)

[@RelatableGamingClips]

Hey, I just need a bit of help with, I have the milk down pat, looks like white paint when I'm done with it. But my problem is when I go to do the art the froth just comes out at the start, instead of the milk which then makes the first half of the drink pure milky froth. Then once the froth comes out at the start the milky liquid then comes out at the end. I have been watching many videos trying to figure out what's going on, but I can't seem to figure it out. I see people poor at a Hight to start off with and liquid comes out, but mine just pours pure froth. Oh, also I have made sure that I'm not making too much froth and when I pour the froth still comes out first.

[@brewbudsclub]

Are you using full cream (higher fat content) milk? some milks separate really badly so although it looks like it's wet paint and silky, by the time you pour it has separated. Probably the best thing for you to do is to send a short video of your milk texturing and pouring to my instagram (@thecoffeefusion) so I can see what's going on. The main things I would have suggested (too much air in your milk, separated milk, pouring from too close to the cup) you all mentioned as not being the problem.. so we'll have to dive a bit deeper!

[@RelatableGamingClips]

@@brewbudsclub I'm currently using Zymal lactose free milk so as you said that might be the issue. Also, I can't currently make a video as my phone is broken but if it's to do with separation, how would you go about fixing that?

[@sko1beer]

teach us them skills on semi skimmed milk

[@jamesmusimwa9781]

I want to learn to be a barista please

[@lancepage4840]

Easy with that machine

[@transmorani]

you all trying to teach us and you're using professional coffee machine. but we don't have one. for example even owning the lelit elizabeth it takes more time to steam and the steam itself has another temperature and pressure

[@brewbudsclub]

It's the exact same technique. I use this technique on machines from $30k to $300. Promise. You can send a video to my Instagram and I'll give you some pointers.

[@prestonarsenault9975]

Now try this with a $300 home machine, and steam the milk for 135 seconds to get it up to temp 😂 Wish my steam wand was stronger, it barely even spins my milk.

[@brewbudsclub]

Check out my latest reel with a Breville barista Express. Same technique, same result.

[@sebyseba9754]

Ofc you get nice foam whit a 6000 euro espresso maschine

[@tylergarrett8066]

Nice cup, origami?

[@brewbudsclub]

Loveramics :)

[@angrygavi]

It comes out like boiled with me 😢

[@go2a]

texcha

[@ytevertonpedrolo]

The secret is buying a La Marzocco...

[@mauricemaffeo8080]

There's a black dot in the milk

[@cavalli5757]

Cant afford la marzocco machine huhu ...

[@sethbclark]

Who is this video for? Anyone with a $6000 espresso machine likely already knows how to steam milk

[@brewbudsclub]

It's the same technique for texturing no matter which type of espresso machine you're using. You use this technique whether you have a $300 Breville or a $30,000 commercial machine. So to answer your question, everyone who has a machine and wants to learn.

[@sethbclark]

@@brewbudsclub the basics are the same (foam first, then whirlpool), but cheap machines take 4-5x the amount of time to steam, create far less steam, and require a number adjustments to technique. A newbie with a single boiler breville won't get a lot of use out of this video unfortunately. I'm not trying to be a dink, this video just seems a bit out of touch.

[@brewbudsclub]

They have less steam pressure, but the technique is the same. It just takes longer. The problem most people have with their cheap machine is that nothing happens in the beginning, so they start moving around the spout of the steam wand, perhaps moving it up and down, trying to make something happen. Instead, if they just sit it in the correct position, the continued steam pressure in the same, correct spot will start to cause the milk to spin, which is what you need to take the air you've added and incorporate it into the milk. I've helped thousands of people improve their milk quality, from people just saying they've watched the video and now it's improved, to them DMing me on insta with a video and me providing feedback. Same technique, a range of home machines, good results all round. What technique would you suggest for someone with a cheaper machine which will result in better milk quality, if this isn't it?

[@niedrichfrietzsche865]

@@sethbclark well everybody who is new to making coffee with such a machine needs to know how in the beginning. I watched many tutorials to get better with my machine.

[@comertac91]

The secret is .....La Marzocco...😁

[@DudeMan-xs3db]

If you drink anything other than espresso/americano then you don't like coffee, you like milk and sugar.

[@brewbudsclub]

I drink espresso, I drink long blacks, I drink filter coffee, I drink milk coffees. I have worked in the industry since I was a teenager and it is a major part of my life. I sincerely disagree with you, and your snobby attitude doesn't do our industry any favours. Jog on.

[@DudeMan-xs3db]

@@brewbudsclub Have an ice cream if that's what you're into, but don't call it coffee.

[@tryhardryan9662]

Ever heard of preferences? Some people can't take the bitterness of the coffee too strongly, so they added some sugar to balance out the bitterness so its drinkable for them. Hell, I like my coffee black, but i won't condemn other people for not liking it black and calling them "not coffee". Like it or not, its still categorized under coffee because the base is coffee. The world would be a dark place if everyone was as strict as you do.